home cooking recipes  
 

Cooking & Cuisine
Barbecues and Grilling
Coffees and Teas
Cooking
Desserts and Baking
Fast Cooking
Gourmet Food
Healthy Cooking
Home Cooking
Vegetarian Cuisine
World Foods


Cooking Recipes

Appetizers
Baked Goods
Barbeque
Beans and Grains
Beef
Beverages
Breads
Breakfasts
Cake
Candies
Casseroles
Cheese
Chicken
Chocolate
Condiments
Cookies
Crock Pot and Slow Cooker
Desserts
Eggs
Fruits
Holiday
Hot and Spicy
Jellies and Jams
Kids
Lamb
Liquor
Main Dish
Mexican
Nuts
Pasta
Quick and Easy
Recipes for Pets
Regional Cuisine
Rice
Salad
Sauces
Seafood
Side Dish
Snacks
Soups
Stews
Stuffings
Vegetables
Vegetarian
Wild Game

Side Dish
 
ABC's of Vegetables

Ingredients
1cupasparagus, pieces
 
Apple and Sweet Potatoes

4 md Size sweet potatoes;

1 tb Whipped butter;(not me!!!)

2 tb Frozen apple juice;

-concentrate Salt to taste; Pepper to taste; 1 md -size apple; peeled diced

6 Whole cloves;

 
Artichokes and Peas

2 lg Artichokes

1 Lemon (juice only)

2 tb Virgin olive oil

lg Basil leaves; - sliced in strips 1 lg Onion, white or yellow

- sliced 1/4-in thick Salt 1 lb Fresh pod peas;

 
Asparagus and Pimento

1 lb To 1 1/4 lb fresh Asparapus;

1 c Water

2 tb Fresh lime juice;

1/4 c Diced pimento;

1 tb Toasted pine nuts;

Rinse asparagus and snap off tough ends. In a large skillet,

 
Asparagus with Bacon

1 1/2 lb Asparagus;* cut diagonally

-into 1" pieces 10 oz (2 pkg) frozen apaparagus;

2 tb Fresh parsley; snipped

2 tb Lemon juice;

1/4 ts Salt;

2 sl Bacon; fried and chopped

 
Asparagus with Mushrooms and Fresh Coriander

1 lb Fresh Asparagus;

2 tb Butter; (yea! right!)

-=OR=- 2 tb Margarine;

1/2 lb Mushrooms; sliced (2 cups)

2 tb Shallots;

1/2 ts Salt;

1 Freshly ground black pepper;

4

 
Asparagus with Strawberry Vinaigrette

2 1/2 lb Asparagus

2 c Hulled strawberries

1/4 c Strawberry vinegar

----------------------------------DRESSING---------------------------------- 1 tb Walnut oil

1/2 c Peanut

 
Atar Allecha

1/3 c Onion; chopped

2 cl Garlic; finely chopped

1 tb Corn oil

1 c Split green peas; soaked,

-cooked, drained, mashed 1/2 ts Tumeric; ground

1/2 ts Salt

3 ts Hot green

 
Baked Bananas

4 Bananas; firm

2 Lemons; grated rind & juice

1/4 c Brown sugar; firmly packed

1/4 c Butter (or marg.); melted

Cut bananas in half lengthwise; place cut side down in a

 
Baked Guavas Stuffed with Mushrooms and Olives

6 Guavas

1 tb Oil

1 c Mushrooms, chopped

1 tb Onion, chopped

1/2 c Green olives, chopped

2 tb Parsley, chopped

4 ts Fresh dill weed, chopped

1/2 ts Salt and pepper

 
Baked Potato Patties

6 md Potatoes, scrubbed

2 tb Onion; minced

1 tb Fresh parsley; chopped

1/8 ts Freshly ground pepper

2 tb Whole wheat pastry flour

Preheat the oven to 375. Shred the potatoes

 
Barbecued Eggplant

1 Eggplant

-Barbecue Sauce -salt Preheat the oven to 350 degrees. Peel and cut the eggplant into 1/3-inch thick slices. Salt the slices. Place on a rack or colander and let stand for 30

 
Bean Sprouts and Green Onions

2 ts Walnut oil;

1 lb Bean sprouts;

6 Green onion; chopped

1 tb Low-sodium soy sauce;

1 tb Fresh parsley; chopped

1 tb Sunflower seeds;

In a wok or a large, non-stick

 
Bean Sprouts with Tomatoes

4 tb Vegetable oil

4 ea Garlic cloves

2 tb Soy bean paste

1 ea Yellow onion, quartered

4 c Bean sprouts

1 ea Red chili pepper, sliced

3 ea Tomatoes, quartered

4 tb

 
Besan Curry

1/4 c Chickpea flour

1 lg Tomato

1/4 c Green peas

1 lg Potato

1 lg Onion

1/4 lb Ginger

1/2 ts Garlic powder

1/4 ts Mustard powder

1/4 ts Cumin

1/4 ts Coriander

 
Bhindi (Okra) Curry

1 ts Mustard seed

1 ts Coriander seed

1/2 ts Fenugreek seed

-- slightly crushed 1 ts Ground turmeric

2 ts Ground cumin

2 ts Paprika

1/2 ts Asafoetida

12 oz Okra

3

 
Bits O Barley Polenta

3 c Skim milk

3 tb Honey

1 c AM Bits-O-Barley

AM Wheat Germ Butter Honey or maple syrup The night before serving, put milk, 3 tablespoons honey and Bits-O-Barley in a heavy sauce

 
Bok Choy

1 lb Bok Choy; (Chinese celery)

1 ts Virgin olive oil;

1 cl Garlic; mince

1/4 ts Crystaline fructose;

1 ts Low-sodium soy sauce;

1 ts Sesame oil;

Rince bok choy in cold

 
Braised Endive

1/2 lb Belgian endive; sliced in

-Rings 1 sm Red Delicious Apple, diced

2 tb Fresh lemon Juice;

2 ts Walnut oil;

Pinch salt; Pepper to taste; 1/2 c Water;

2 tb Apple cider

 
Braised Fennel with Rosemary

Ingredients
12eachgarlic, cloves
 
Braised Greens with Vinegar and Sesame Seeds

1/4 c Flavoured vinegar

1 ea Garlic clove, minced

1 lb Beet greens, coarsely

-- chopped 1/4 c Water

1 pn Cayenne

1 tb Sesame seeds

Heat vinegar & garlic in pot. Add

 
Braised Vegetables

1 md Carrot, diced

1 1 1/2" piece daikon, diced

1/4 lb Fresh mushrooms, chopped

5 oz Winter melon, cubed

1 Green bell pepper, diced

6 c Weak vegetable broth

4 tb

 
Broccoli and Pine Nuts

2 lb Fresh broccoli;

1 tb Betty's Butter

3 tb Fresh lime juice;

1/4 c Toasted pine nuts(pignoli)

Trim off fresh stems and cut broccoli into flowerets about 3" long. Steam over

 
Broccoli with Lemon Sauce

1 lg Bunch broccoli;

1 tb Lemon Juice;

(I use apple cider vinegar) 1 tb Water OR

-Sugar Free lemon-line soda; Sub. sweetener to equal 1 ts (if desired) Clean and trim boroccoli.

 
Broccoli with Mustard Dressing

6 c Broccoli, cut into florets

1 tb Olive oil

1 tb Lemon juice

1 tb Balsamic vinegar

1 tb Dijon mustard

Cut broccoli into flowerettes, peel stem, cut into diagonal pieces.

 
Brussel Sprout Oriental

2 lb Brussel sprouts; washed

Water, salted 1 ts Soy sauce

1/2 ts Seasoned salt

1 tb Butter (or marg.)

5 oz Water chestnuts; drain/slice

Simmer brussel sprouts, covered, in a

 
Brussels Sprouts a La Greque

4 c Water

3 lb Brussels sprouts

2 ts Red wine vinegar

2 ts Lemon zest

1 ea Lemon juiced

Salt & pepper 1/3 c Chopped parsley

1/4 c Pimento, optional

Boil water in a

 
Bulger Oriental

1 c Bulger wheat

1 c Water

1/4 c Olive oil

1/4 c Lemon juice

2 ts Low sodium soy sauce

1 c Diced tomato

1 c Diced Japanese cucumber

1/2 c Chopped green onions

1/2 c

 
Bulgur and Lentil Pilaf

1 c Lentils

4 c Vegetable broth or water

1 Bay leaf

3 tb Margarine

1 lg Onion, chopped

Salt & pepper 1 c Coarsely ground bulgur

Rinse the lentils & put in a pot

 
Buttercup Squash

2 md Size buttercup squash;

Ground mase to taste; Pepper to taste Trim stems off squash and cut eash in quarters using a cleaver or large chef's knife to cut, hitting back of knife with

 
CANDIED YAMS

Ingredients
4eachyams (sweet
 
Carrot and Zucchini Julienne

1/2 lb Carrots;

1/2 lb Zucchini;

1 tb Betty's Butter

2 tb Fresh Lemon Juice;

Salt and pepper to taste; 1 tb Poppy seeds;

Cut carrots and zucchini into 1/8" thick julienne

 
Carrot Curry

1 lb Fresh carrots; cut in 1/2"

-slices 1 1/2 ts Crystakube froctose;

1 ts Dijon-style mustard;

1 ts Curry powder;

2 ts Walnut oil;

2 tb Raisins;

2 tb Chopped fresh

 
Carrot, Zucchini and Potato Shreds

2 Baking potatoes; peeled

2 sm Carrots; peeled

2 md Zucchini;

2 tb Butter;

-=OR=- 2 tb Margarine;

1 ts Dried basil;

Salt Black Pepper; freshly ground Grate the potatoes.

 
Carrots (California Orange Style)

1 lb Carrots; peel & slice 1/4"

1/2 ts Salt; optional

3/4 c Water

1 ts Orange peel; grated

1 Orange sections; peeled and

; into bite-size piece 1 tb Green onion; minced,

 
Carrots, Peas and Potatoes Flavoured with Cumin

2 lg Carrots

2 sm Potatoes, boiled & cooled

2 md Onions

1 ea Scallion

3 tb Mustard oil*

1 1/2 ts Cumin seeds

2 ea Dried red chilies

1 1/2 c Shelled peas

1 ts

 
Cauliflower Curry

1 tb Canola oil

1/2 ts Black mustard seeds

1/4 ts Cumin seeds

1 Green chili; seeded & minced

4 Curry leaves; crumbled

2 ts Garlic, minced

1/2 ts Salt

2 ts Ground

 
Cauliflower with Onion and Tomato

1 md Cauliflower, broken into

-- florets 1 md Onion, chopped

1 ea 2" piece ginger, grated

7 tb Water

5 tb Vegetable oil

6 ea Garlic cloves, chopped

1 ts Cumin

1 ts

 
Cauliflower Broccoli Medley

1 Cauliflower head

1 bn Broccoli

2 sm Onions; sliced and separated

-into rings 1/2 c Mayonnaise

1/3 c Vegetable oil

1/3 c Vinegar

1/4 c Sugar

1/2 ts Salt

1/4 ts

 
Cold Noodles with Pineapple

10 oz Somen or hiyamugi noodles

1/2 ea Fresh pineapple, chopped

-----------------------------------SAUCE----------------------------------- 4 tb Soy sauce

1 c Coconut cream,

 
Cold Stuffed Tomatoes

6 lg Tomatoes

Salt 1/3 c Cucumber; finely diced

1/3 c Onion; grated

1/3 c Green pepper; chopped

1/3 c Celery; chopped

1/3 c Cabbage; finely shredded

1/2 ts Salt

ds

 
Coleslaw (Lf)

----------------------------------DRESSING---------------------------------- 2 tb Balsamic vinegar;

6 tb Cider vinegar;

2 tb Dijon mustard;

1 tb Low-sodium soy sauce;

2 ts

 
Cornbread Stuffing w/Apples and Golden Raisins

---------------------------------CORNBREAD--------------------------------- 2 lg Eggs, whites only

1 1/3 c Skim milk

1/2 c Applesauce

2 c Cornmeal*

1 tb Sugar

1 tb Baking

 
Creamed Cabbage

3 c Thinly sliced cabbage, red

-or green 1 t Sugar

1/4 t Salt

A few sprinklings of nutmeg 1 c Heavy (whipping) cream

1 c Fresh bread crumbs

Preheat oven to 350'F. Spray a

 
Creamy Scalloped Yukon Spuds

10 c Thinly sliced Yukon potatoes

1 cn Cream of mushroom soup

-10-1/2 ounce can 1/4 c Finely chopped onion

1 c Milk

1 Stick butter or margarine

-melted 2 c Grated cheddar

 
Creamy Stuffed Potatoes

4 lg Baking potatoes

Vegetable oil 8 sl Bacon

1/2 c Green onion; chopped

1/4 c Parmesan cheese; grated

1 c Sour cream

1 ts Salt

1/2 ts Pepper

1/2 ts Paprika; divided

 
Curried Cabbage and Arame

1 c EDEN Arame

1 c Water

1 tb EDEN Toasted Sesame Oil

2 c Cabbage, thinly sliced

3 tb EDEN Shoyu

1 tb Curry powder

1/4 c Parsley, minced

Soak arame for 5 minutes.

 
Curtin Aikens' Vegetarian Dressing

2 8"x8" pans corn bread

-crumbled 8 sl Wheat bread

-toasted and crumbled 16 Soda crackers; crumbled

3 Eggs; beaten

1/4 c Buttermilk

1 Stick margarine; softened

1 tb Fresh

 
Dill Potatoes

2 lb Russet potatoes, peeled

Salt Fresh ground black pepper 3/4 c Mayonnaise

3/4 c Sour cream or plain yogurt

1/2 c Finely chopped red onion

1/2 c Minced fresh dill

Fresh

 
Dilled Asparagus

2 lb Asparagus, fresh; cooked or

-2 (15oz) cans asparagus 1/2 c Oil, olive

1/2 c Pickle, dill; liquid of

1/3 c Pickle, dill; chopped

1 Garlic clove; crushed

Lettuce Place

 
Dulse Fried Oyster Mushrooms

-------------------------------FLOUR MIXTURE------------------------------- 1 ts Dulse flakes, pulverized

1/2 ts Garlic powder

1/4 c All-purpose flour

Salt & black pepper

 
Eggplant with Tomatoes

------------------------UCSD HEALTHY DIET FOR DIABET------------------------ 2 Thin slices Eggplant (50gm)

2 ts Butter (10gm)

1/4 c Canned tomatoes (50 gm)

1/2 ts Chives, chopped

 
Eggplant Spinach Curry

1/4 c Oil

1 ts Black mustard seeds

12 Garlic cloves; minced

2 lb Spinach; rinsed, dried,

- and finely chopped 1 md Eggplant

- cut into 1/2" cubes 1 Piece ginger root

 
Festival Corn Salsa

1 c Fresh corn kernels, cooked

1 Ripe papaya, peeled, seeded

-and cut into 1/4" dice 1/3 c Finely diced red onion

2 Ripe plum tomatoes, seeded

-and finely diced 1 1/2 t Finely

 
Fluffy Mashed Sweet Potatoes

2 c Cooked, mashed sweet potatos

3 ea Bananas, mashed

1 1/2 c Soy milk

1/2 c Prune juice

3 tb Honey

1 ts Allspice

2 ts Chopped candied ginger

Preheat oven to 375F.

 
Fried Batilgian

1/4 c Vegetable oil

1/4 c Olive oil

2 ea Eggs, beaten

1 lg Eggplant, cut into 1/2 inch

-- rounds Salt to taste Heat oils in a heavy skillet on high heat till the oil sizzles,

 
Fried Cabbage

1 sm Onion, finely chopped

6 tb Oil

1 lg Tomato, sliced

1/2 ts Salt

1/2 ts Curry powder

1 md Cabbage, shredded

2 ea Carrots, sliced into rounds

1 ea Green bell pepper,

 
Fried Cucumber

1 Cucumber

Salt Pepper Cracker crumbs 1 Egg; beaten

Salad oil Peel cucumber and cut lengthwise into 1/4 inch slices. Pat dry between paper towels; sprinkle with salt and pepper. Dip

 
Fried Eggplant Slices

1 md Eggplant

1 ts Salt

1/2 ts Turmeric

1/8 ts Cayenne

Black pepper Oil for shallow frying 6 ea Lemon wedges

Cut eggplant into quarters lengthwise & then cut crosswise

 
Fried Green Tomatoes

1/2 c Wholewheat flour

2 tb Sugar

1 1/2 ts Salt

1 pn Black pepper

1 pn Cayenne

5 lg Green tomatoes, sliced 1/2"

-- thick 2 tb Canola oil

Combine the first five

 
Fried Pea Fritters

2 c Field peas (cooked)

1 c Flour

2 ts Baking powder

1 ts Pepper

1/2 ts Salt

1 tb Curry powder

2 Eggs

1 1/2 c Milk

Mix all dry ingredients. Beat eggs and milk. Add

 
Fried Shredded Carrots

2 tb Oil

2 Garlic cloves

4 Carrots, shredded

2 tb Tamari

4 tb Nutritional yeast

1/4 ts Fresh ginger, minced

Heat oil in a skillet over medium heat. Saute garlic for 1

 
Futari (Coconut Peanut Pumpkin)

2 c Pumpkin, peeled & cubed

2 c Sweet potatoes, cubed

3 tb Onion, finely chopped

1 tb Oil

Juice of 1/2 lemon 1/2 ts Cloves

1 ts Salt

1 1/2 c Coconut milk

1 ts

 
Garlicky Portobello Mushrooms

3 tb Margarine

4 tb Olive oil

1 tb Lemon juice

3 ea Garlic cloves, minced

Black pepper 12 lg Fresh portobello mushrooms,

-- washed & stems removed Melt the butter, olive

 
Ginger Broccoli

1 1/2 lb Broccoli

-- florets and stems sliced -- into diagonal pieces 2 ts Roasted sesame oil

3 tb Tamari

2 ts Ground ginger

2 ts Brown sugar

4 tb Water

In a medium

 
Gingered Carrot and Spinach Supreme (Shaahi Palak)

1/2 c Sliced scallions

2 Garlic cloves; minced

1/2 ts Turmeric

2 tb Olive oil

3 c Coarsely grated carrots

1 Celery rib; grated

1/2 c Vegetable stock

1 ts Grated fresh

 
Gratin Of Potatoes and Porcini Mushrooms In Cream

1/2 oz Dried porcini mushrooms

-- rinsed 1/2 c Hot water

2 md Shallots

2 lb Baking potatoes

-- (preferably Idaho), -- peeled, halved lengthwise 1 1/2 tb Olive oil

2/3 c

 
Green and Gold Squash

1/2 lb Zucchini;

1/2 lb Yellow summer squash;

1 cl Garlic; minced

1 ts Dried Leaf Oregano;

1/4 ts Pepper;

1 ts Virgin olive oil;

Slice zucchini and squash in thin rounds.

 
Green Peas and Mushrooms

1 c Water;

2 c Green peas; fresh or frozen

1 ts Vegetable oil;

4 lg Mushrooms; sliced

3 Green onions; chopped

1 tb Low-sodium soy sauce;

In a saucepan, bring water to a

 
Gujerati Style Cabbage with Carrots

3/4 lb Green cabbage

3/4 lb Carrots

1 ea Green chili

4 tb Vegetable oil

1 pn Asafetida

1 tb Black mustard seeds

1 ea Dried red chili

1 1/4 ts Salt

1/2 ts Sugar

4

 
Ham Stuffed Potatoes

4 lg Baking potatoes

Vegetable oil 1 Egg; separated

1/2 c Ham; cooked, finely chopped

1/4 c Milk

1/2 ts Salt

1/4 ts Pepper

Scrub potatoes thoroughly, and rub skins with

 
Harvest Rice

3 tb Vegetable oil

1 c Thinly sliced carrots

1 c Sliced green onions

-- including tops 2 c Cooked brown rice

1/2 c Seedless raisins

1 tb Sesame seed

1/2 ts Salt

Cook

 
Holiday Highland Dressing

2 c Quaker Oats, uncooked

-- (quick or old-fashioned) 4 c Dry bread cubes

1/2 c Butter or margarine; melted

1 md Onion; grated

1 ts Salt

1/4 ts Pepper

1/4 ts Poultry

 
Home Made Hot Wings

2 1/2 lb Chicken Wings (12 to 15)

6 tb (3oz) Texas Pete Hot Sauce *

4 tb (2oz) Butter or Margarine

* For REAL spicy wing, use Tabasco Sauce Cut wings at all joints. Discard wing

 
Honey Fig Acorn Squash

2 Acorn squash

-- halved lengthwise, seeded 3 tb Butter

1/3 c Honey

3/4 c Dried Calif. Figs, chopped

1/3 c Almonds, chopped

1/2 ts Cinnamon

1/4 ts Nutmeg

Place squash

 
Honey Glazed Onions

Ingredients
  ---FILLING---
 
Irish Vegetables

1 Bay leaf;

1 c Water

2 tb Wine vinegar;

1/2 c Corn;

1/2 c Broccoli flowerets;

1/2 c Carrot;

1/2 c Cauliflowerets;

1/4 c Piniento; chopped

Salt to TASTE(very little

 
Jerry Orbach's Guiltless Yuletide French Fries

1/3 c Olive oil

1 ea Red chili pepper, seeded

-- & halved 1 ea Green chili pepper, seeded

-- & halved 1 ea Bay leaf

5 lg Potatoes, sliced into 1/2"

-- disks Salt

 
Kasha Stuffed Tomatoes

6 lg Firm, ripe tomatoes

1/2 ts Salt

-------------------------------KASHA STUFFING------------------------------- 1/2 c Scallions, thinly sliced

2 Garlic cloves, minced

1

 
Kentucky Bourbon Sweet Potatoes

3 1/2 lb Canned, vacuum-packed sweet

Potatoes 1 c Sugar

1/3 c Bourbon

1/2 c Butter or margarine

1/2 ts Vanilla extract

2 c Miniature marshmallows

Fresh sweet potatoes,

 
Koimo Nori Ae (Taro Potatoes Rolled In Crumbled Seaweed)

1 ts Sugar

1 ts Salt

Soy sauce 1 1/2 c Niban Dashi

8 ea Canned taro potatoes,drained

1 ea Sheet nori

Combine the sugar, salt, a few sprinkles of MSG and the dashi in a 1 qt

 
Leeks Vinaigrette

8 md Size leeks, trimmed well

-washed 1 tb Balsamic vinaigrette

Split the trimmed leeks lengthwise, leaving the white root ends whole. Make certain all sand is rinsed away. Bundle

 
Lemon Roast Potatoes

4 lb Potatoes; 8 to 10-peeled

1 c -Water

1/2 c Lemon juice

1/3 c Oil;olive

3 Garlic cloves -minced

2 ts Salt

2 ts Oregano;dried

1 ts -Pepper

Cut potatoes lengthwise

 
Lemony Summer Squash

1 lb Summer squash

1 tb Walnut oil;

1 cl Garlic; minced

1 ts Dried rosemary; crumbled

2 tb Fresh lemon juice;

Slice squash in 1/4" rounds. Heat oil in a non-stick skillet

 
Maple Acorn Squash No. 1

Ingredients
4eachacorn squash
 
Maple Glaxed Sweet Potatoes

1/2 c Butter or margarine

32 oz Sweet potatoes; drained*

1/4 c Maple syrup

1/2 c Salted sunflower nuts

*Or 2 lbs.fresh sweet potatoes, pared and cooked in water to cover until

 
Maria's Samba Squash

1 Butternut squash (about 2

-pounds), peeled, seeded and -cut into 1" chunks (see -note below) 6 md Carrots, cut int 6" chunks

1 T Unsalted butter or low-fat

-butter substitute

 
Marinated Asparagus

1 1/2 lb Asparagus; fresh

-=OR=- 10 oz (1 pkg) frozen asparagus;

1 ts Orange peel; finely shredded

1/4 c Orange juice;

1/4 c Vegetable oil;

2 ts Lemon juice;

1 ts Salt;

 
Marinated Butternut Squash

1 md Butternut squash

1/4 c Balsamic vinegar

2 tb Water

1/2 ts Salt

1/2 ts Pepper; freshly ground

2 tb Mint; chopped

Peel skin from the squash and cut it in half.

 
Marinated Cucumber

2 To 3 Cucumbers; large

1 ts Salt

1 ts Sugar replacement;

1/4 c Vinegar

1/8 ts Fresh ground pepper

( I also add a little fresh Garlic to this) Score cucumbers with tines of

 
Marinated Cucumber Salad

1/2 c Italian dressing;

-commercial low-calorie 1/8 ts Pepper

1 md Cucumber; peeled

-thinly sliced 1/2 sm Onion; thinly sliced

1/4 c Radishes; thinly sliced

2 tb Fresh

 
Marinated Vegetable Toss

2 c Tomato Wedges; peeled

1/2 c Radishes; sliced

1/2 md Red onion; thinly sliced

1/2 c Celery; cescents

1/2 c Cucumber; chunks

Dietetic Italian dressings; Combin all

 
Mashed Winter Squash

1 3/4 lb Winter squash;

1/2 ts Vegetable oil;

1 1/2 tb Margarine; cut into pieces;

Ground cinnamon for garnish -(optional) Preheat oven to 350 degrees Cut each squash into

 
Maya's Potatoes

8 md Potatoes

Oil for deep frying 1 ea Onion, coarsely chopped

4 ea Garlic cloves, pressed

6 tb Oil

1 pn Asafetida

7 ea Fenugreek seeds

1/2 ts Fennel seeds

1/4 ts

 
Mesa Squash Fry with Sunflower Seeds

1 ea Green anaheim chile

1 tb Sunflower oil

2 ea Garlic cloves, chopped

1/2 ts Salt

1/2 ts Black pepper

8 ea Ears sweet yellow corn,

-- kernels cut from the cob 8 sm

 
Millet Pilaf

1 sm Onion

4 ts Vegetable oil

1/4 c Millet

Sea salt to taste 2/3 c Water

1/2 c Slivered almonds

1 sm Leek

1 sm Zucchini

1 c Mushrooms

Freshly ground black pepper

 
Monika's Dal

8 oz Red lentils:* can use others

-these cook the quicker 1 1/2 tb Ghee

1 lg Onion; finely chopped

2 ea Garlic cloves; finely

-chopped 1 ts Ginger root;finely grated or

 
Mushroom Barley Bake

4 c Water

13 3/4 oz Chicken broth

2/3 c Medium Pearled Barley*

-- (Quaker Scotch Brand) 1 ts Salt (optional)

2 1/2 c Sliced mushrooms

1 c Chopped onion

1/2 ts Thyme

 
Nasu Karashi Sumiso Ae (Eggplant/Mustard and Miso)

1 lb Eggplant

1 ts Salt

1/3 c White miso dressing

1 tb Japanese all purpose soy

-- sauce 1 tb Powdered mustard, mixed with

-- enough hot water to make -- thick paste, set

 
Noodles w/Poppy Seed and Raisins

6 c Water, boiling

1 ts Salt

3 c Egg noodles

2 tb Butter, melted

12 oz Poppy seed cake and pastry

-filling 1 ts Vanilla extract

1 ts Lemon juice

1 1/2 ts Lemon peel,

 
Nutty Brussels Sprouts

1 lb Brussels sprouts

1 ts Vigin olive oil;

8 Toasted hazelnut or almonds;

-toasted 1/8 ts Ground cardamom;

Wash Brussels sprouts and trim off bottoms of stems and loose

 
Orange Beets with Spice

Ingredients
2poundbeets, young, small
 
Orange Miso Butternut Squash

2 c Butter nut Squash, peeled

-and coarsely diced 1 c Carrots, thinly sliced

1 c Onions, coarsely chopped

2/3 c Orange juice

1 1/2 T Miso, white

-Broth as needed Dissolve

 
Orange Pecan Couscous

1 tb Oil

1 c Coarsely chopped pecans

1 Onion; chopped

2 c Orange juice

3 Cinnamon sticks

5 Cloves, whole

1 pn Turmeric

1 pn Ground red pepper

1/4 ts Salt

2 c

 
Orange Raisin Carrots

1 lb Carrots; peeled and sliced

3/4 c Water

1/2 ts Salt

2 tb Cornstarch

1 c Orange juice

1/2 c Raisins

1 tb Sugar

Combine carrots, wate, and salt in a medium saucepan;

 
Oriental Oats Pilaf

1 1/2 c Quaker Oats, uncooked

-- (quick or old-fashioned) 1 Egg; beaten

1 c Sliced mushrooms

1/2 c Sliced green onions

1/2 c Sliced celery

2 tb Margarine or butter

1/2 c

 
Parchment Wrapped Potato Parcels

6 oz Lean cooked ham

-- (thinly sliced) 2/3 lb (2 medium) potatoes

-- cut into 1/8-inch slices 1 sm Zucchini

-- cut into 1/4-inch slices 1 sm Crookneck squash

-- cut into

 
Parsley Stuffing Balls

12 oz Soft white breadcrumbs

6 oz Butter (or margarine -KM)

1 Onion; grated

2 ts Mixed herbs

6 tb Chopped parsley (or more)

1 Lemon (or more); rind grated

Lemon juice

 
Pickled Baby Carrot with Mustard Seeds, Honey and Dill

2/3 c White wine vinegar

1/2 c Honey

2 tb Whole mustard seeds

1 ts Salt

2 lb Peeled baby carrots

2 tb Dill, minced

Blend together first 4 ingredients completely. Cook

 
Pickled Spinach

2 c Spinach; torn

1 c Tomato; chopped

1/4 c Green pepper; chopped

1/4 c Vinegar

1/3 c Oil, vegetable; to 1/2 cup

2 sl Bacon; cooked and crumbled

Lettuce leaves; opt.

 
Pinapple Squash

2 md Acorn squash; (2 lbs)

-4 1/2 diameter 8 oz (1 can) pinapple;unsweetened

-crushed with juice 2 ts Margarine;

1/2 ts Ground cinnamon;

Hot water Preheat oven to 375 degrees.

 
Pineapple Sweet Potatoes

24 oz Sweet potatoes;*

1 1/2 ts Salt

1/8 ts Pepper

2 c Pineapple tidbits;

-artificially sweetened 2 tb Diet margarine

Boil potaotoes until tender; peel; cool slightly. Mash

 
Pi¤A Colada Fruit Dip

8 oz Crushed pineapple in juice

- undrained 3 1/2 oz Instant coconut pudding mix

3/4 c Milk

1/2 c Dairy sour cream

In food processor bowl with metal blade or blender container,

 
Plain Fried Rice

3 tb Vegetable oil

2 tb Onion, chopped

1 tb Garlic, chopped

5 c Cooked long-grain rice

1 c Tofu, diced

3 tb Soy sauce

1/2 ts White pepper

 
Plantains In Coconut Milk

4 ea Plantains, peeled & sliced

1/4 ts Salt

1 ts Curry powder

1/2 ts Cinnamon

1/8 ts Cloves

1 1/2 c Coconut milk

Combine all ingredients except coconut milk in a

 
Polenta (Prodigy)

4 c Water

1 ts Salt

1 1/2 c Polenta (coarse cornmeal)

BRING THE WATER TO A BOIL, add the salt, then whisk in the polenta, pouring it in a slow, steady stream so that lumps don't

 
Potatoes with Black Pepper

5 md Potatoes, boiled, cooled &

-- diced 4 tb Vegetable oil

3/4 ts Salt

1 1/2 ts Freshly ground black pepper

2 tb Cilantro, chopped

Heat oil in a large skillet over

 
Potatoes with Parsley Sauce

6 lg Red skinned potatoes,

-- scrubbed 1 c Firmly packed parsley

1/4 c Olive oil

1 c Chopped cucumber

1/2 ea Lemon, juiced

2 tb Minced dill

2 ea Scallions, chopped

 
Quick Spinach with Sesame Seeds

Ingredients
2poundspinach, small
 
Quinoa En Salpicon

2 c Raw quinoa

8 c Water

1 c Cucumber, peeled, seeded &

-- diced 1 c Tomato, seeded & diced

1/2 c Scallions, sliced

1/3 c Italian parsley, chopped

1/3 c Mint,

 
Quinoa Olive Medley

2 c Eden Quinoa; rinsed

2/3 c Black olives; cut in half

2/3 c Green olives; cut in half

1/4 c Pine nuts; lightly roasted

1 bn Green onions; finely chopped

1/4 c Parsley;

 
Quinoa Tabouli Salad

2 c Eden Quinoa; rinsed

3/4 c Fresh parsley, chopped

3/4 c Ripe tomatoes; diced

1 Cucumber; peeled

-- seeded & diced 1 bn Green onions; chopped

5 Sprigs fresh mint;

 
Radish Celery Salad

1 c Radishes;

1 c Celery; sliced thin

1/4 c French Dressing; (low-cal)

1 c Lettuce leaves; torn up

Toss radishes, celery, and dressing together. Refreigerate an hour or so

 
Radish Salad

1 ts Salt;

1 ts Garlic powder;

1 ts Dijon mustard;

1 tb Wine vinegar;

2 tb Liquid shortening;

2 ts Lemon juice;

1/2 Head iceberg lettuce;

1 bn Red radishes

Combine

 
Radishes In Cream

1 bn Radishes; thinly sliced

Lettuce leaves ----------------------------------DRESSING---------------------------------- 1/4 c Thinly sliced scallions

1/4 c "Lite" sour cream

1/4

 
Ratatouille with Cinnamon Basil

4 sm Eggplants

6 tb Lemon juice

1 md Onion, sliced

1 Garlic clove

1/4 c Olive oil

1 md Zucchini, coarsely chopped

2 tb Fresh cinnamon basil

;chopped 2 tb Fresh sweet

 
Red and Green Salad

1 ea Head chicory

1/2 ea Head curly endive

1 ea Head finocchio

1 sm Head radicchio

8 ea Radishes

5 tb Olive oil

2 tb Red wine vinegar

Salt & pepper Slice the

 
Red Cabbage and Apples

2 lb Red cabbage, finely shredded

8 ea Juniper berries, crushed

1/4 pt Boiling water

1 ts Salt

8 oz Onions, chopped

8 oz Apples, chopped

2 oz Soft brown sugar

1 ts

 
Red Cabbage with Diced Apples

4 c Cabbage; thinly sliced

1 Green apple; peeled cored

-diced 1/4 c Onion; diced

2 tb Lemon juice;

1 Chicken-flavor bouillon cube

1/8 ts Allspice;

1 ds Pepper

3/4 c

 
Red Potato Salad with Grainy Mustard Dressing

1 1/2 lb New red potatoes

1/2 c Chopped scallions

1 c Chopped celery

1/2 c Sliced ripe olives

--------------------------GRAINY MUSTARD DRESSING-------------------------- 1/2 c

 
Roasted Onions

1 lg Spanish Onion

1 tb Vegetable oil

2 tb Chopped coriander leaves

Peel onion, cut in half & slice into 1/4" thick slices. Separate the slices into shreds. Heat a large

 
Rutabaga Puree

1 Rutabaga about (1 lb) OR;

1 lb Turnips;

1 md Size orange sweet potato;

1/4 ts Red (cayenne) pepper;

1/2 c Non-fat dry milk powder;

3 tb Fresh parsley; chopped

Peel and

 
Sauteed Carrots with Almonds

2 1/2 tb Margarine

2 lb Carrots, sliced

1/4 c Apple juice

1 tb Lemon juice

2 tb Chives

1/2 c Almonds, sliced

Salt Heat margarine in a large skillet. Add carrots &

 
Sauteed Oyster Mushrooms

8 oz Fresh oyster mushrooms

1 tb Garlic, minced

2 ts Olive oil

1 ts Rosemary, minced

1 ts Margarine, optional

2 ts All-purposse flour

1 ts Sherry -=OR=- dry white wine

 
SCALLOPED POTATOES (original)

Ingredients
3teaspoonbutter 2 t flour
 
Scandinavian Beet Salad

2 lg Beets, boiled

1 ts Caraway seeds

6 tb Boiling water

1 1/2 tb Vinegar

2 ts Sugar

1 ts Salt

The beets need to be prepared 8 hours before serving so that they have time

 
Seasame Spinach Salad

1 lb Spinach; fresh

1 c Mushrooms; sliced

1 tb Low-sodium soy sauce;

1 tb Water

1 tb Walnut oil;

1 tb Sesame oil;

1 tb Toasted Sesame seeds;

Wash spinach thoroughly

 
Seasoned Oven Fries

4 lg Potatoes

1 c Oil-free Italian Dressing

Thickly slice the potatoes lengthwise. Place the potatoes in a flat baking dish. Pour the dressing over the potatoes and marinate for 1

 
Sesame Chicken with Broccoli

1 c Chicken breast; skinned

-bonned & cut into cubes; 1 c Chicken seasoning;

1/2 ts Paprika;

1 ts Ginger root; minced

2 tb Toasted sesame seeds;

1/2 c Onion; chopped

 
Shiitake Mushroom and Potato Galette

2 tb Unsalted butter

3/4 lb Fresh shiitake mushrooms

-- stemmed and sliced 1/3 c Freshly grated Parmesan

1 tb Chopped fresh basil

-OR- 1 ts -Dried basil, crumbled

2 lg

 
Shredded Brussels Sprouts

1 1/2 lb Brussel sprouts

1/4 c Butter

1/2 ts Salt

1/4 ts Ground white pepper

2 ts Water

1 tb Fresh lime juice

In large bowl of cold, salted water, soak brussels sprouts

 
Shredded Cabbage

1 lg Cabbage; coarsely shredded

2 tb Butter or margarine;

1/2 ts Nutmeg

Salt to taste Fresh ground pepper; Cook cabbage in a small amount of boiling water, until tender; drain.

 
Sicilian Sweet and Sour Pumpkiin Squash

2 lb Pumpkin or butternut squash

Salt and pepper 1 1/2 c Vegetable stock

2 Onions; thinly sliced

6 tb Sugar

2/3 c Red wine vinegar

1/2 c Fresh mint; chopped

Preheat the

 
Simple Vegetable Ragout with Parsley

3 ea Morels, dried

1 1/2 tb Sunflower oil

1/2 lb Yellow onions, thinly sliced

2 ea Garlic cloves, chopped

1/2 lb Carrots, thickly sliced

1 1/4 c Vegetable stock

1/2 lb

 
Smothered Red Peppers Paprikash (Russian Lecho)

3 T Vegetable oil [used FF

Broth] 2 Medium-size onions, cut in

Half and thinly sliced 1 Scant t sweet Hungarian

Paprika 6 lg Red peppers, cored, seeded,

And cut into

 
Snow Peas and Water Chestnuts

2 c Fresh snow peas;

1 cn (8oz) water chestnuts;

-(1 cup) sliced 2 ts Walnut oil;

ds Sesame oil; Salt and pepper to taste; Trim ends and strings off snow peas. Rince and drain

 
Southwestern Style Black Eyed Peas

1 cn Black-eyed peas

1 Carrot, diced

1/2 Onion, diced

1/4 Green pepper, diced

1 Stalk celery, diced

3 Cloves garlic, minced or

Pressed 1/2 t Salt, or to taste

1/4 t

 
Spaghetti Squash

1 md Sized spaghetti squash;

About 1 1/2 lbs.) Pepper to taste; Cut squash in half legthwise. In a kettle or boiling water, cook squash 30 minutes or until squash will separate in

 
Spaghetti Squash with Shallot Butter

1 md Size spaghetti squash;

-about 1 1/2 lb 2 tb Minced shallots;

2 ts Unsalted butter;

Preheat oven to 350 degrees. Pierce in several places with a fork. Place on rimmed baking

 
Spanish Quinoa

14 1/2 oz EDEN Diced Tomatoes

-with Green Chilies 1 tb EDEN Olive Oil

3 Cloves garlic; pressed

1 Onion; diced

1/2 c EDEN Quinoa

-- washed and drained 1 Green pepper; diced

 
Spiced Couscous

1/4 c Butter

1/4 ts Cinnamon, ground

1/4 ts Cardamom, ground

1/8 ts Cloves, ground

2 1/4 c Stock, chicken

1/2 c Currants

1 1/2 c Couscous

2 tb Butter

1/2 ts Salt

 
Spiced Zucchini and Peas In Tomato Sauce (Torai Masala)

1/2 c Chopped red onions

3 Garlic cloves; minced

1 Celery rib; sliced

2 tb Canola oil

1/2 ts Tumeric

1/2 ts Cumin powder

3 c Cubed zucchini

2 1/2 c Tomato sauce

1 c

 
Spinach Saute

1 lb Spinach, fresh

1 lg Tomato; peeled and cut in

-thin wedges 2 Garlic cloves; crushed

2 tb Oil, salad; to 3 tb.

Salt; to taste Pepper; to taste Wash spinach thoroughly and

 
Spinach with Onions

2 lb Fresh spinach;

2 tb Margarine;

1/2 c Onion;

ds Each nutmeg, thyme, salt ds Freash ground pepper; Rinse spinach thoroughly; place in to top of double boiler and heat until

 
Squash Amaranth Patties

3/4 c Cooked AM Amaranth

1/2 c Finely chopped onion

1/4 c Finely chopped bell pepper

1/2 c AM Millet Flour

1 ts Garlic powder

1 c Grated zucchini squash

1/2 ts Chili

 
Stir Fried Asparagus with Mushrooms

1/2 lb Asaparagus

1 ea Vegetable bouillon cube

1 tb Cornstarch

4 tb Vegetable oil

1 tb Garlic, chopped

6 ea Fresh shiitake mushrooms,

-- stems removed & sliced 2 ea

 
Stir Fried Greens with Oyster Sauce

1/2 lb Collard greens

3 tb Vegetable oil

1 tb Garlic, chopped

---------------------------------SEASONINGS--------------------------------- 1 tb Soy sauce

1 tb Bean paste

2

 
Stir Fried Spinach

6 tb Vegetable oil

4 ea Garlic cloves, crushed

2 tb Soy bean paste

1 ts Pepper

2 ea Tomatoes, cut into wedges

2 ea Red chilies, sliced

2 lb Spinach, chopped

Heat the

 
Stir Fried Vegetables

1/4 c Oil, vegetable

2 c Chinese cabbage; coarsely

-shredded 1 c Green pepper; sliced

16 oz Bean sprouts; drained

8 oz Bamboo shoots; drained

8 oz Water chestnuts; drained

 
Stuffed Peppers Thai Style

8 sm Green bell peppers

----------------------------------FILLING---------------------------------- 1/2 lb Fresh mushrooms, chopped

2 tb Green onion, chopped

1 tb Garlic, chopped

 
Sugared Asparagus

3 tb Butter

-=OR=- 3 tb Margarine

2 tb Brown sugar

2 lb Fresh asparagus,

-cut into 2" pieces - (about 4 cups) 1 c Chicken broth

* By using the brown sugar substitute with

 
Swedish Red Cabbage

1 lg Red cabbage

1 Apple; cored

1 Onion

1/4 c Lemon juice

2 tb Honey (or alternative)

1 tb Vinegar

2 tb ;water

1/4 c Red wine or sherry

1 c Green peas

Sea salt

 
Sweet and Sour Okra

14 oz Young okra, trimmed & cut

-- into 2" lengths 7 ea Garlic cloves

1 ea Dried red chili

7 tb Water

2 ts Cumin

1 ts Coriander

1/2 ts Turmeric

4 tb Vegetable oil

 
Sweet Potato Souffle

3 1/2 c Sweet potatoe; cookd; mashed

1 c White sugar

1/2 ts Salt

2 ts Vanilla

1/2 c Margarine; melted

1/2 c Half and half

2 Eggs

 
Sweet Potatoes In Orange Cups

8 Oranges

24 oz Cooked sweet potatoes

1/2 c Orange juice

3 tb Butter at room temperature

3 tb Dark brown sugar

1/4 ts Ground nutmeg

1/4 ts Ground cloves

Salt Pepper

 
Tabbouleh with Meat

8 oz Chicken, cubed, cooked

1/3 c Lemon juice

1/2 ts Salt

2 Garlic clove

1 c Bulgur wheat

1/2 c Carrot

1/4 c Green pepper

1 1/4 c Cucumber, chopped

1/3 c Oil

2

 
Tangerines with Honey Lime Syrup

3 Limes

3 c Water

1 c Sugar

12 Tangerines, may substitute

-Clementines or Oranges 6 T Rum, dark

3 T Honey

Julienned Lime zest for gar -nish Using vegetable peeler, cut

 
Teriyaki Potatoes

1 1/2 lb Tiny new potatoes (about

10) or medium red potatoes

5)

1 tb Margarine or butter, cut

Into pieces 1 tb Teriyaki sauce

1/4 ts Garlic salt

1/4 ts Italian seasoning,

 
Teriyaki Potatoes (Microwave)

1 1/2 lb Tiny new potatoes (about 10)

-or med. red potatoes (5) 1 tb Margarine or butter; cut

-into pieces 1 tb Teriyaki sauce

1/4 ts Garlic salt

1/4 ts Italian seasoning;

 
Thai Salsa

2 md Cucumbers

1 ts Salt

1/4 c Basil, fresh leaves chopped

OR 2 tb dried 3 tb Peanuts, dry roasted

1 Jalapeno pepper, fresh

2 tb Vinegar, white

2 tb Honey

2 tb Sesame

 
Thai Style Fried Noodles

8 oz Flat Thai noodles (gwit dio)

4 tb Vegetable oil

2 tb Garlic, chopped

---------------------------------SEASONINGS--------------------------------- 1/2 c Peanuts, crushed

2

 
Tomato Cucumber Relish

1/2 Cucumber peeled, seeded and

Diced 2 Plum tomatoes, seeded and

Diced 1 Jar (4 oz) pimientos, diced

1/4 c Chopped scallions

1/4 c Snipped fresh parsley

1/4 c Cider vinegar

 
Tomatoes Stuffed with Corn Slaw

8 lg Tomatoes

1/4 c Cider vinegar

2 tb Balsamic vinegar

2 tb Sugar

3 tb Tofu mayonnaise

1/2 ts Celery seeds

1/2 ts Dry mustard

1/4 ts White pepper

4 c Green

 
Unfried French Fries (Caviness)

6 lg Potatoes

-depends what is large! Salt to taste (optional) Boil potatoes 20 minutes (Peel them or leave them unpeeled) Cut as fries. Place on non-stick cookie sheet (or spray cookie

 
Vegetable and Herb Curry

1 Box Quick Brown Rice

-- (Vegetable and Herb) 2 tb Vegetable oil

1/2 md Onion; thinly sliced

2 Celery stalks; chopped

1 Green bell pepper; chopped

1 Fresh apple; chopped

 
Western Wheat Pilaf

1/2 c Finely chopped onion

2 tb Margarine

1 c Bulgur wheat

2 Bouillon cubes

-- (chicken-flavored) 2 c Water

1 Orange; juiced (about 1/4 c)

Sherry 1/2 c California Dried

 
Whipped Summer Squash

3 c Summer squash;

1/4 c Evaporated milk;

2 ts Butter(I used Margarine)

Salt & pepper to taste Peel and cut squash into small pieces. Place in sauce pan with small amount of

 
Wine and Honey Glazed Sprouts

2 lb Brussels sprouts

1/2 c Dry red wine

3 tb Honey

1 1/2 tb Soy sauce

2 tb Margarine

1/2 c Water

1 1/2 ts Cornstarch

Trim stems from sprouts & cut an X into the

 
Yam Bake a La Orange

2 lg Yams (1 lb. each); boiled,

- peeled & sliced 1/4" thick 2 Oranges; peeled & sliced

3/4 c California Dried Figs

-- sliced crosswise -- into fourths 1/4 c Walnut pieces

 
Yataklete Kilkil (Spiced Vegetables)

1 1/2 lb New potatoes

1 ea Broccoli head, stem included

5 lg Carrots, sliced in small

-- rounds 1 sm Cauliflower, coarsely choppe

1 md Onion, coarsely chopped

1/2 c Ghee

 
Yogurt with Cumcumber and Mint (Kheere Ka Raita)

2 2/3 c Plain yogurt

2 tb Finely chopped fresh mint

1/4 ts Cayenne pepper

1/4 ts Black pepper

1 Cucumber peeled and grated

1/2 ts Roasted cumin seeds

1 ts Salt

Put the

 
How to Find a Fantastic Local Tea House
How To Make Kombucha Tea
Why Iced Tea is So Popular
Seven Tips For Using Your Crock Pot to Make Your Best Roast Ever
Three Simple Romantic Recipes For A French Dinner
Please a Crowd With Famous Hummingbird Cake
The Distinct Advantages Of The Ceramic Tea Kettle
Culinary Arts From Greece
Enjoy Your Cup Of Coffee With Essential Coffee Accessories
Caribbean Recipes


Terms & Conditions / Privacy Policy / Other Resources

By using this Web site, you signify your agreement to these terms. If you do not agree to these terms, please do not use this Web site. We reserve the right, at our discretion, to change, modify, add, or remove portions of these terms at any time.

© 2003 - 2006 Symphony, Inc.